ABSTRACT
Objective: To investigate the effect of four kinds of inactivation methods on the activity of soybean agglutinin (SBA). Methods: Dry-heat, humid-heat, acid-alkali and metal ion were employed to evaluate their effects on the activity of SBA, which were quantified by hemagglutination. Results: Dry-heat below 120℃ did not obviously decrease the activity of SBA, while humid-heat (95℃ for 30 min,100℃ for 20 min or 105℃ for 10 min) completely inactivated the SBA. The activity of SBA significantly decreased when soybean protein was extracted under pH 1.0-4.5 or pH 9-13. Quadrivalent and trivalent metal ions markedly inhibited the activity of SBA. Conclusion: SBA can be inactivated effectively by humid-heat, acid-alkali or metal ion. Further study is needed to clarify whether there are synergistic effects between these treatments.